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Ethiopia FTO Dry Process Worka Sakaro

Intense dried fruit notes, strawberry, mango, and apricot. Peach-mango in the lighter roasts, and more berry-like fruit at Full City roast. The cup is fantastically fruited. It has a milky body, not heavy, but certainly not thin. It may improve the cup to cull out a few quakers after roasting. City to Full City and beyond.
Out of stock
  • Process Method Dry Process
  • Cultivar Heirloom Types
  • Farm Gate No
Region Africa
Processing Dry Process (Natural)
Drying Method Raised Bed Sun-dried
Arrival date Jun 28 2012
Lot size 75bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Cultivar Detail Heirloom Varietals
Grade 3
Appearance 1.2 d/300gr, 16-18 Screen
Roast Recommendations City roast to Full City and beyond. We tested the light roasts mostly, but the darker levels will produce chocolate-dipped fruit notes.
Weight 1 LB
Dry-processed Yirga Cheffe is a rather new phenomena in coffee, and one that breaks more than a few rules. In the past we had Bagersh Misty Valley dry-processed coffee from the Gedio zone, and Adado DP Yirga Cheffe. This is lot is from Worka Sakaro station, near Gedeb town. It is part of the YCFCU Union (Yirga Cheffe Coffee Farmers Coffee Union). Yirga Cheffe has the right climate and resources to produce wet-process coffee. But one look at the green coffee here, one sniff of the fragrance when grinding, and you will know this is NOT wet-processed. Other regions of Ethiopia, namely Harar, have a dry-processing tradition. Wet-processing is the method used in Central America and the like, resulting in a green seed with a cleaner cup profile, and less earthy or rustic cup flavors. Dry-processing involves drying the entire coffee cherry in the sun, and later removing the skin, fruity mucilage layer and protective parchment shell that surrounds the green seed ... all in one fell swoop. Excellent dry-processed coffees are difficult because the milling method for wet-processing allows for separation of ripe and unripe coffee cherry (and other defective seeds) using water and machines. But in dry-processing, sorting you under-ripes is done visually, either by sorting the ripe cherry, or later, sorting the "green" bean. There are some under-ripes in this coffee, resulting in quakers in the final roast. They can be removed after roasting.
The dry fragrance is heavily fruited, as is all aspects of the cup. There are intense dried fruit notes, strawberry, mango, and apricot. The wet aroma is sweet like syrup, very fruity, like sticky apricot-berry fruit roll-ups, and saturated with rustic raw honey. It has peach-mango in the lighter roasts, and more berry-like fruit at Full City roast. The cup is fantastically fruited. Light roasts have apricot preserves, dried strawberry, melon, mango, and anise. A bit darker on the roast and the fruits are more berry-like with dark chocolate, with many of the lighter roast flavors are still present to some extent. It has a milky body, not heavy, but certainly not thin. I don't know if I want every cup of coffee I drink to taste like this, but it certainly is an impressive and exotic flavor profile, sure to provide some flavor diversity for your palate. If you are nuts for Ethiopia dry-process coffees, this will likely rate 90+ in your tastings. We had to dock in a couple points for inconsistency, which is par for the course when you do a natural coffee in a climate that is less than ideal for this process method.